Poha is an Iron rich ingredient. There are two varieties of Pressed rice – the thick and thin varieties. If you are using the thin variety, wash the Pressed rice in a colander and use immediately.If you let it stand too long,it will get soggy. If using the thick variety,wash it and put in a…
Athalakkaai /Adhalakkai is a plant is related to the bitter melon / bitter gourd. Scientific name – Momordica cymbalaria Other names – Luffa tuberosa (Roxb.) or Momordica tuberosa (Roxb.) Tamil – Adhalakki / Athalakaai Kannada -Karchikai Telugu – Kasarakayee Hindi- Kakrol In olden days this has been used extensively for its medicinal values.Traditionally, it is…
Saffron is a spice derived from the stylus and stigmas of the Saffron crocus / Crocus sativus plant. This plant is considered to be native to Western Asia and the Mediterranean. In India, we see mothers and mother in laws insisting the pregnant lady to take milk and saffron at night every day so that…
I started the second week of blogging marathon with Home made pop corn but the net played spoil sport and I could not continue posting after that.So here is one of the posts that should have come up last week…. Once while on a holiday, we visited many places in Tamil nadu. On one such…
Five spice powder is a blend of 5 types of spices encompassing all the five flavors- namely sweet, sour, spicy, pungent and salty. These tastes are contributed by the spices in the powder. The unique taste of this powder can liven up a boring dish. The usual spices are star anise, cloves, cinnamon, fennel…
